Combine water, milk, salt, butter, and rice in a saucepan.

Bring to a boil, then reduce heat to a simmer.

Cover and simmer for 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

Preheat oven to 350 degrees Fahrenheit.

Butter a 9x13 inch casserole dish.

Stir 1 cup of cream, saffron, sugar, and almond meal into the cooked rice porridge.

Simmer for a few minutes until saffron color permeates the mixture.

Turn off the heat and cool to room temperature.

Stir in eggs and mix well.

Pour the mixture into the prepared casserole dish.

Bake for approximately 30 minutes, or until set but not dry and a tester comes out clean.

Whip the remaining cream and sweeten with sugar to taste.

Serve the warm pancake topped with whipped cream and blueberry jam.